Whole Roast Chicken

Staff Writer
Whole Roast Chicken


A whole chicken, cooked on the grill, is a delicious summertime meal option. Cooking a whole chicken serves a larger group and keeps the meat very moist. Today, we prepared our whole chicken in a Cobb Grill. This grill is compact and the base of the unit remains cool, allowing you to do the cooking on any outdoor table. We chose a larger bird than the recipe called for (approximately 6 pounds) which took longer than an hour to cook and did require more charcoal. We followed the recipe pretty closely, but eliminated the turning every 10 minutes step, as we were concerned about losing heat when removing the lid. The chicken was extremely tender and flavorful. The skin did get brown, but not crisp. If you like crisp skin, we recommend removing chicken from the grill prior to reaching its ideal temperature (160 degrees) and placing the chicken in a 500 degree oven for 10 minutes. We always use a good digital thermometer to check the internal temperature of any meat — it takes the guesswork out of achieving the correct doneness. 

Deliver Ingredients


  • 1 whole chicken (about 1.4 kilograms/3 pounds)
  • 1 lemon
  • ¼ cup (50 milliliters) olive oil
  • 4 sprigs rosemary
  • 1 tablespoon (15 milliliters) salt
  • 2 teaspoons (10 milliliters) poultry spice
  • Freshly ground black pepper


Clean the chicken. Make a dressing with the juice of the lemon, olive oil, 2 sprigs chopped rosemary, salt, and poultry spice.

Rub dressing all over the chicken and sprinkle with ground pepper.
Place the lemon halves in the carcass with 2 sprigs of rosemary.

Prepare the Cobb grill with the roasting rack according to the directions. Grill the chicken for 1 hour with the lid on or until chicken reaches 160 degrees on a meat thermometer, turning the bird every 10 minutes. Cut up as you wish and serve.

Roast Chicken Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Roast Chicken Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Roast Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.